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  • Hello, you lovely people. We're gonna do

  • my classic family lasagne. You're gonna love it. It's simple.

  • It's delicious. Crispy baked topping. You know, beautiful

  • bubbling white sauce. Sweet tomato and meat sauce.

  • Really comforting. Really good value. Great for family use.

  • I've written it with my nutrition team, so it's really nutritious. It's got loads of

  • veggies in.

  • It's going to be great. Every great lasagne starts with a wonderful ragu base.

  • You can get the recipe over on the main Food Tube Channel right now.

  • Hit the box on the screen or follow the link in the description box below.

  • Once you've got your ragu base sorted, we can crack on with my super easy

  • white bechamel sauce. So first up,

  • 150 grams of really nice cheddar. 2 tablespoons

  • of extra virgin olive oil go into a pan. Bay leaves. Just two or three

  • fresh ones, and then I'm gonna use two lovely leeks. Let me show you how to prep

  • these leeks, cos some people get a bit

  • confused by it. Just trim off the sort of corse bits here. We can use that

  • for soups or broths. Just trim off the outside

  • layer, and then you've got the lovely fresh

  • young sort of leek there. Beautiful.

  • And then what I want to do is run my knife

  • down the leeks length and put it into quarters.

  • And then I'm going to go and wash it, because leeks have a tendency of being a little bit

  • muddy. Can be a real pain if you're eating something lovely and there's a little crunch.

  • So that's not good. A little tip: if you're washing it down that way you're gonna

  • push the mud

  • into the root. We don't want that.

  • Always wash it from the root down.

  • And then we get no gritty bits get inbetween all those

  • outer layers. Give it a good old mix around.

  • Even do it in a sink of water. Slice up those leeks

  • about a centimeter. Into the pan there.

  • Leeks become incredible

  • when you slow cook them, okay. So,

  • turn that temperature right down and let these sweat away,

  • with a splash of water. I'll be back in half an hour.

  • So these have had about half an hour on a really gentle heat. The flavours totally, it's not oniony in

  • any way.

  • It's just sweet and gorgeous. So what we gonna do now is just remove those bay leaves.

  • They've done their job, and then we're gonna add two really heaped tablespoons of

  • flour

  • to the pan. In it goes. Give it a little stir up like this

  • and then we're gonna go in with about a litre

  • of milk. And we'll stir that in slowly, slowly.

  • Bring it to the boil. Let it simmer for about 5-10 minutes

  • then we'll blitz it up.

  • So we're here guys. What you can do is leave it chunky if you want like this,

  • or I've rinsed out the same bowl we used earlier

  • and we can just give it a good old blitz. Just to make it smooth,

  • and silky and of course it kinda amplifies

  • that beautiful sweet leek flavour as well. Just a few seconds

  • is all you need.

  • Nice. Add half of that cheese and then half

  • to be sprinkled on top. So it goes nice and crispy. I also wanna season it

  • with half a nutneg. Great.

  • I'm just going to wazz that up one more time. And we are good.

  • So, it's time to assemble

  • our lovely little family lasgne. So, we're going to go meat first.

  • Just under a centimeter thick,

  • and make it nice and even. Then your white sauce,

  • sprawl it all around.

  • Lasagne. Break up these lasagnes here.

  • Makes it easier to cut later on. So we gonna do four layers

  • and just keep repeating. Crack up that pasta.

  • Bit more sauce.

  • Gorgeous. A nice lava pouring of that wonderful

  • sweet leek sauce, and last but not least

  • I'm using a cheddar. This goes into the oven

  • at a hundred eighty degrees Celsius.

  • 350 degrees fahrenheit for about 45 minutes.

  • Let's come back when that's perfect and golden and gorgeous.

  • This is sad for about five minutes.

  • Nice and crispy around the edges. Golden all over.

  • Beautiful. This lasagne recipe can make

  • 8 adult portions. Or for kids just cut it up a bit smaller depending on how they are.

  • Let's go for an adult portion first. See all the layers.

  • If you've got teenagers in the household there 15 16 17 they'll be eating

  • exactly the same pretty much as the adults. Let's just do the little ones.

  • We're going to go for a smaller plate. Okay. And we'll be doing a half portion.

  • I'm gonna serve this with a lovely green salad. That is my

  • classic humble family lasagne. My guys

  • love it. Hope you love it. If you like this video please give us a like, a

  • little thumbs up. There's a thumbs up button somewhere.

  • d-d-d hit it. And go subscribe if you're a parent,

  • or a kid actually. Thank you very much. Bye.

Hello, you lovely people. We're gonna do

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B1 中級

簡単ファミリーラザニア|ジェイミー・オリバー (Easy Family Lasagne | Jamie Oliver)

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    林子鈞 に公開 2021 年 01 月 14 日
動画の中の単語